Browned Butter Mashed Potatoes With Crispy Shallots
- 3 or 4 Shallots, thinly sliced and deep fried
- Salt
- 3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
- 1 stick plus 2 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup creme fraiche or sour cream
- 1. In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
- 2. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and creme fraiche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes, sprinkle with the fried shallots and serve.
- MAKE AHEAD The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.
shallots, salt, white, butter, milk, crueme fraueeche
Taken from www.epicurious.com/recipes/member/views/browned-butter-mashed-potatoes-with-crispy-shallots-51466801 (may not work)